Sweet potato cookies are soft, chewy and full of cozy fall flavor. Made with sweet potato and lots of warm spices, they’re an easy homemade cookie that’s perfect for fall baking and sharing. If you love cozy, fall cookie recipes with a delicious flavor twist, these sweet potato cookie are sure to become a new favorite.
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Why Make This Recipe
Fall is my hands down favorite season. I especially love creating soft and chewy fall cookies filled with all my favorite flavors of the season. My Maple Pumpkin Cookies, Caramel Apple Cookies, Apple Butter Cookies, Apple Cider Cookies, Cinnamon Sugar Cookies, Pumpkin Oatmeal Cookies and Brown Butter Sugar Cookies are all delicious fall cookie recipes I know you will love. I know these soft sweet potato cookies will also be another cozy cookie you will love.
- Layers of flavors and textures. From the soft and chewy, spice filled sweet potato cookies to the pockets of melty chocolate chips, these yam cookies will delight your senses.
- Easy to make. This easy sweet potato cookie recipe is as easy to make as a pumpkin cookie. The only difference is roasting and blending the sweet potato.
- You love a fun flavor twist on cookies. I love a creative ingredient in cookies that adds a fresh flavor twist to a classic cookie. Think pumpkin cookies, but sweeter and more toothsome.
Ingredients and Substitutions
This easy and deliciously sweet yam cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you need to make a swap or two, make sure to look at the substitutions as well.
- Sweet Potato: My preferred way to make these cookies is by roasting and pureeing the sweet potato. However, canned sweet potatoes or even pureed sweet potato baby food can also work.
- All Purpose Flour: To make these cookies loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off of the weight (240 g) versus cup for cup.
- Quick Cooking Oats: Old fashioned oats also work for this cookie recipe.
- Baking Soda: This helps the make the cookies chewy and puff a bit and also spread. These sweet potato oatmeal cookies haven’t been tested with baking powder.
- Ground Cinnamon and Pumpkin Spice: Feel free replace with another spice blend. This cookie recipe needs 4 teaspoons total of ground spices.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this refined sugar free.
- Yolk: The yolk adds fat and gives the cookie more chewiness.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Adding chocolate chips is optional. Feel free to use your preferred chocolate chips or chunks. White chocolate, milk, semi sweet or dark all work well.
Variations
- Maple Glaze: Omit the chocolate chip cookies and top with a maple glaze. Whisk 1 cup powdered sugar (120 g) with 2 tablespoons (30 ml) maple syrup and 1 - 2 tablespoons (15 - 30 ml) milk until smooth and well combined. Dip each cooled cookie into the glaze, gently shake off the excess and set for an hour.
- Other Suggested Toppings: Omit the chocolate chips and top with cinnamon cream cheese frosting, brown butter cream cheese frosting, or maple frosting.
How To Make
Learn how to make sweet potato cookies in a few easy steps.
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 2 - 3 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 2 cups of pureed sweet potato.
- In a mixing bowl whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice and salt until well combined.
- In a microwave safe bowl heat slices of cold from the fridge butter for 30 seconds. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment. Add the light brown sugar and granulated sugar. Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the sweet potato puree, egg yolk and vanilla extract until smooth and well combined. With the mixer on low, add the dry ingredients and chocolate chips into the wet a little at a time. Mix until just combined.
- Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours. The longer the chill, the chewier and softer the cookie.
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal sweet potato cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like. Bake the sweet potato cookies at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set. The center of the cookies will be slightly puffed up. Remove the cookies from the oven. Cool the chewy oatmeal and sweet potato cookies on the baking sheet for 10 minutes.
How To Store, Freeze, Thaw and Serve
- Make Ahead: Prepare the sweet potato oat cookie dough to the chilling step. Store the cookie dough covered in the fridge for 1- 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked sweet potato cookies in an airtight container. Store at room temperature for up to one week.
- Freeze Baked Cookies: Make sure the chewy oatmeal sweet potato cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap, parchment paper or wax paper and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the cookies to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Plan ahead. Make the sweet potato puree the day before or several hours before baking the cookies.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed sweet potato cookies.
- Use lots of spices. This sweet potato cookie recipe has over 1 full tablespoon of ground spices.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Chill the cookie dough. For a better tasting cookie that doesn’t spread as much, make sure to chill the cookies. Even as little as 30 minutes can help the flour hydrate, allow the gluten to relax and help the butter resolidify. The result is a chewier, tastier cookie.
- Give your cookies a “cookie scoot.” Within the first 30 - 60 seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Do sweet potato cookies taste like sweet potatoes?
They have a mild, naturally sweet flavor, often complemented by cinnamon, vanilla, and other warm spices. The sweet potato also helps create a soft texture.
Can I use canned sweet potato puree for cookies?
Yes! Use plain, unsweetened sweet potato puree rather than sweet potato pie filling. If it's watery, remove excess moisture before measuring, the same as you would with canned pumpkin puree.
Why are my sweet potato cookies too soft or mushy?
Excess moisture in the sweet potato puree, underbaking, or an incorrect ingredient ratio can affect the texture. Make sure your puree isn't watery and follow the recipe's baking instructions.
How do I know when sweet potato cookies are done?
Look for set edges and centers that are no longer wet. Depending on the recipe, the centers may still look slightly soft when the cookies come out of the oven.
Other Sweet Potato Recipes to Try
If you try this Sweet Potato Cookies Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Sweet Potato Cookies Recipe
These easy sweet potato cookies are soft, chewy, and packed with cozy fall flavor in every bite! Made with sweet potato and simple pantry ingredients, they’re a delicious twist on classic homemade cookies. Perfect for fall baking, holiday treats, or satisfying your sweet tooth, this easy sweet potato cookie recipe is one you’ll want to make again and again.
Equipment
- 1 food processor
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 3 medium sweet potatoes
- 2 cups (240 g) all purpose flour
- 1½ cups (120 g) quick cooking, old fashioned or rolled oats
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, sliced
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
- 1½ - 2 cups chocolate chips, optional
Instructions
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 3 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 2 cups of pureed sweet potato. Alternatively, use canned sweet potato.3 medium sweet potatoes
- In a mixing bowl whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice and salt until well combined.2 cups (240 g) all purpose flour, 1½ cups (120 g) quick cooking, old fashioned or rolled oats, 2 teaspoons ground cinnamon , 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon salt
- In a microwave safe bowl heat slices of cold from the fridge butter for 30 seconds. The butter should be mostly solid with softened edges. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment. Add the light brown sugar and granulated sugar. Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.10 tablespoons (141 g) cold unsalted butter, sliced, ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar
- On low, cream in the sweet potato puree, egg yolk and vanilla extract until smooth and well combined. With the mixer on low, add the dry ingredients and chocolate chips into the wet a little at a time. Mix until just combined.1 large egg yolk, 2 teaspoons (10 ml) vanilla extract , 1½ - 2 cups chocolate chips, optional
- Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours. The longer the chill, the chewier and softer the cookie.
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal sweet potato cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like.
- Bake the sweet potato cookies at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set. The center of the cookies will be slightly puffed up.
- Remove the cookies from the oven. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy oatmeal and sweet potato cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Make Ahead: Prepare the sweet potato oat cookie dough to the chilling step. Store the cookie dough covered in the fridge for 1- 2 days. For longer cookie dough storage, transfer to the freezer. You can also make the sweet potato puree up to 3 days before using in the recipe. Preparing the sweet potato puree takes about 1 hour start to finish.
Store: Place the baked sweet potato cookies in an airtight container. Store at room temperature for up to one week.
Sweet Potato Cookies Troubleshooting Tips
- Cookies are too wet or mushy: Your sweet potato puree may contain too much moisture. Use thick puree and measure your ingredients carefully.
- Cookies are too cakey: Too much flour or excess moisture can create a cake-like texture. Measure flour accurately and avoid overmixing.
- Cookies are dry or crumbly: Too much flour or overbaking may be the problem. Measure carefully and avoid leaving the cookies in the oven too long.
- Cookies aren't spreading: The dough may be too thick or cold. Check your measurements and chill the dough only as directed in the recipe.
- Cookies spread too much: Warm dough or excess moisture may cause spreading. Try briefly chilling the dough and make sure your oven is fully preheated.
- Cookies are raw in the middle: They may need more baking time. Look for set edges and centers that are no longer wet.
- Cookies fall apart: They may be too fragile when warm. Let them cool on the baking sheet before transferring them to a cooling rack.
- Cookies aren't sweet enough: Sweet potatoes vary in natural sweetness. If needed, adjust the sugar slightly in your next batch, keeping in mind that sugar affects texture.
- Cookies don't stay soft: Avoid overbaking and store completely cooled cookies in an airtight container.
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